Peel melons, remove seeds and cut into i/^-inch slices. Boil
melon in a little water about 1/2 hour or until it looks clear and can
be pierced with a strawT. Then drain, cover with cold water and
let stand over night. Next morning boil the ginger in the water
until water is highly flavored, remove, add sugar and when sugar
is dissolved add the thin yellow peel of the lemons and boil and
skim till no more scum rises. Remove lemon peel and add lemon
juice and the citron, well drained. Boil all together till citron is
clear and soft. Pack in sterilized jars while hot.
GINGER PEAR.
Candied ginger root, l1/^ Pears, 8 pounds,
pounds. Sugar, 8 pounds.
Lemons, 4✪ Ginger Pear.
Pare fruit and cut in small pieces. Slice ginger and place
it with pears and sugar on the fire. Boil slowly for 1 hour. Do
not add water unless pears are very dry. Put lemons in cold water,
bring to a boil and cook until tender, then drain, cut up fine and
remove seeds. When pears have cooked an hour, add lemons and
cook together for another hour. Store in jelly glasses.
M. R., Marsh field.
186 JELLIES, PRESERVES, PICKLES.
MOLASSES PEAR PRESERVES.
Use hard green pears, wash well, peel but do not remove stems.
Drop in cold water and heat gradually. Stew until tender, then
drain and place in a dish where they can be kept warm. To each
pint of liquid remaining add a pint of molasses. Return to fire,
add a teaspoon of ginger✪ Molasses Pear Preserves and boil for l/2 hour, skimming occasional-
ly. Put in pears, cook for 20 minutes and pack in sterilized jars.
Seal while hot. P. L., Templeton.
PRESERVED BLUEBERRIES.
Fill sterilized jars full to overflowing with washed blueberries.
Shake down well and fill as full as possible. Make a syrup in the
proportion of 1 cup of sugar to i/2 cup of water.✪ Preserved Blueberries Set jars on a
rack so that they will stand 3 inches deep in water. Heat water
slowly and \vhen hot fill jars with syrup and let cook about 15
minutes. Then add syrup to overflow and seal hot.
CANNED CURRANTS.
Currants, 12 quarts. Sugar, 2 quarts✪ Canned Currants.
Put 2 quarts of fruit in preserving kettle and heat slowly,
crush with a wooden vegetable masher. Press and squeeze juice
through a piece of cheese cloth. Return to fire, add sugar and stir
till dissolved. When syrup begins to boil add remaining berries,
let heat slowly, then boil 10 minutes. Skim and fill sterile jars to
overflowing.
CANNED CHERRIES.
"Wash fruit thoroughly and discard any cherries that show
spots of decay. Drop fruit at once into jars that have been steril-
ized by boiling 20 minutes. Pack fruit in closely and fill to over-
flowing with a heavy, boiling hot syrup. Seal at once.
COLD CANNED RHUBARB.
Pare rhubarb and cut into inch lengths, pack it into a deep
glass jar and let cold water run on it for 20 minutes. Screw on the
top. It will keep for months. When wanted stew as usual and
sweeten to taste.
JELLIES, PRESERVES. PICKLBR. 187
CANNED STRAWBERRIES.
Page 84 · 4 recipe records on this page
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Peel melons, remove seeds and cut into i/^-inch slices. Boil melon in a little water about 1/2 hour or until it looks clear and can be pierced with a straw. Then drain, cover with cold water and let stand over night. Next morning boil the ginger in the water until water is highly flavored, remove, add sugar and when sugar is dissolved add the thin yellow peel of the lemons and boil and skim till no more scum rises. Remove lemon peel and add lemon juice and the citron, well drained. Boil all together till citron is clear and soft. Pack in sterilized jars while hot.
GINGER PEAR.
Candied ginger root, l1/^ Pears, 8 pounds, pounds. Sugar, 8 pounds.
Lemons, 4.
Pare fruit and cut in small pieces. Slice ginger and place it with pears and sugar on the fire. Boil slowly for 1 hour. Do not add water unless pears are very dry. Put lemons in cold water, bring to a boil and cook until tender, then drain, cut up fine and remove seeds. When pears have cooked an hour, add lemons and cook together for another hour. Store in jelly glasses.
M. R., Marsh field.
MOLASSES PEAR PRESERVES.
Use hard green pears, wash well, peel but do not remove stems. Drop in cold water and heat gradually. Stew until tender, then drain and place in a dish where they can be kept warm. To each pint of liquid remaining add a pint of molasses. Return to fire, add a teaspoon of ginger and boil for l/2 hour, skimming occasionally. Put in pears, cook for 20 minutes and pack in sterilized jars. Seal while hot. P. L., Templeton.
PRESERVED BLUEBERRIES.
Fill sterilized jars full to overflowing with washed blueberries. Shake down well and fill as full as possible. Make a syrup in the proportion of 1 cup of sugar to i/2 cup of water. Set jars on a rack so that they will stand 3 inches deep in water. Heat water slowly and \vhen hot fill jars with syrup and let cook about 15 minutes. Then add syrup to overflow and seal hot.
CANNED CURRANTS.
Currants, 12 quarts. Sugar, 2 quarts.
Put 2 quarts of fruit in preserving kettle and heat slowly, crush with a wooden vegetable masher. Press and squeeze juice through a piece of cheese cloth. Return to fire, add sugar and stir till dissolved. When syrup begins to boil add remaining berries, let heat slowly, then boil 10 minutes. Skim and fill sterile jars to overflowing.
CANNED CHERRIES.
"Wash fruit thoroughly and discard any cherries that show spots of decay. Drop fruit at once into jars that have been sterilized by boiling 20 minutes. Pack fruit in closely and fill to overflowing with a heavy, boiling hot syrup. Seal at once.
COLD CANNED RHUBARB.
Pare rhubarb and cut into inch lengths, pack it into a deep glass jar and let cold water run on it for 20 minutes. Screw on the top. It will keep for months. When wanted stew as usual and sweeten to taste.
CANNED STRAWBERRIES.
Records on this page
Ginger PearMolasses Pear PreservesPreserved BlueberriesCanned Currants